Comfort food should be relatively quick and simple to prepare, and taste great! Quiche Lorraine fits the bill. When combined with a green side salad, a wedge of Quiche Lorraine is a delicious, nutritious, flavorful meal that easily satisfies. I recommend to pair with a glass of Trimbach Riesling white wine (very dry, about $18) from the same Alsace Lorraine region as the quiche.
Consistent with the theme of taking care of mind, body and soul, and integrating food and drink into a holistic, healthy way of being, I like to know what I put in my body. So I start with fresh, natural ingredients (if possible organic), make everything from scratch (not processed or pre-made), and use cooking tools and methods that are safe and do not introduce chemicals or other unhealthy substances into the food.
For example, for the Quiche Lorraine I prefer “natural” bacon, and while not organic, natural bacon does not contain preservatives (no nitrates or nitrites), no artificial ingredients (i.e. no fillers and is minimally processed), no hormones, and is gluten-free. Similarly, I use organic, free-range eggs. And as always, I make the dough using King Arthur unbleached flour. For an example of safe cooking tools, where possible I am using glass to prepare, cook or bake, and store food, and the Pyrex glass pie dish seemed the perfect choice for Quiche Lorraine.
Let’s roll up our sleeves and make some Quiche Lorraine!
Pastry Shell Ingredients
2 cups unbleached all-purpose flour (King Arthur)
2 sticks (8 oz) unsalted butter, very cold, cut into 1/2 inch cubes
1 tsp salt
1 tsp sugar
1/2 cup ice water
Combine the flour, salt and sugar in a food processor, pulse a few times. Add about one-half of the butter to the food processor, and pulse a few times. Add the rest of the butter, and pulse until the butter is absorbed by the flour. Sprinkle the mixture with about 1/4 cup ice water, pulse again. Slowly add more ice water and continue to pulse until the dough starts to hold together. The dough should be crumbly but hold together when pinched between your fingers. Adding too much water will make the crust tough.
Empty the crumbly dough onto a clean, dry, lightly-floured work surface. Combine into a mound, and gently flatten the dough with the palm of your hand. This will flatten the pieces of butter and help create a flaky crust.
Roll the flattened dough with a rolling pin into a 12-inch circle, about 1/8 inch thick. Turn the dough over couple of times on the floured surface to ensure it doesn’t stick.
Carefully place the dough onto a 9-inch pie baking dish (I prefer to use a 9-inch diameter, 2-inch deep Pyrex glass pie dish). Important note: When baking with Pyrex glass, do not put a cold Pyrex dish into a preheated oven. Carefully preheat the Pyrex dish before filling with quiche ingredients.
12 slices bacon
2-3 cups Swiss or Vermont sharp white cheddar cheese, shredded or cubed
1/2 cup minced yellow onion
4 eggs, beaten
2 cups heavy cream
3/4 tsp salt
1/2 tsp sugar
cayenne pepper to taste
Place bacon in large skillet, and fry over medium heat until crisp, being careful not to blacken or burn. Drain fat on paper towels. Chop into 1/2 inch bits.
Cut cheese into 1/2 inch cubes. Mince yellow onion.
Sprinkle bacon, cheese and onion into pastry shell.
In a bowl, whisk together eggs, cream, salt, sugar and pepper. Pour mixture into pastry shell.
Heat oven to 425F. Bake Quiche Lorraine for 15 minutes in the oven, lower rack. Reduce heat to 300F and bake an additional 30 minutes, or until a knife inserted in the quiche comes out clean.
Allow quiche to sit for 10 minutes to cool to room temperature before cutting into wedges. Serve with a side green salad. Quiche Lorraine tastes equally delicious whether served warm or cold. If served cold, remove from the refrigerator a few minutes before serving.
For a quick and easy meal, I cut the Quiche Lorraine into wedges and individually wrap these tightly with aluminum foil and freeze them for up to a few weeks. Thaw them in your refrigerator the day before serving so the crust doesn’t become soggy.